Category Archives: Whiskey

On Aging Whiskey


Technically, it only takes a few days to make a barrel of whisky, but it takes time for that golden beverage’s taste to mature. Although you could drink it straight away, it wouldn’t be the peaty, rich liquor that whiskey fans typically relish. So what transpires in the months, years or even decades that a whiskey is left to age?

When whisky is first distilled and sealed up in its barrel, it’s more like moonshine than what you’d expect from a spirit like scotch or bourbon. Instead of golden-brown, brand-new whisky is perfectly clear and tastes a lot like the malted barley it’s made from. But as soon as it goes into a wooden barrel, things start getting interesting. Continue reading

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Filed under Crave, Whiskey

Tullamore DEW Tasting Tuesday At Trinity Hall


Today, Tullamore D.E.W., one of the world’s fastest growing Irish whiskeys, is proud to announce the release of a new variant, Tullamore D.E.W. Phoenix.  Born by the strength of a town who witnessed the first ever air disaster on record, the new limited edition Tullamore D.E.W. Phoenix celebrates the ultimate courage and optimism of the Tullamore people, who driven by a positive spirit, rebuilt their town, and established the Tullamore Distillery in 1829.

It was May 10th, 1785, when the famous hot-air balloon fire occurred at Barrack Street (now Patrick Street) in Tullamore town.  The accident created a huge inferno that destroyed much of the town.  In the face of this destruction, the undaunted people of Tullamore rebuilt their town over the following decades, including construction of the Tullamore D.E.W. distillery on the very site of the disaster, and the subsequent introduction of its whiskey to the world. Building on that tradition of courage and optimism, they placed the phoenix symbol in the town’s coat of arms to signify a basic belief – ‘all will be well when you face life with optimism.’   Continue reading

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Tates Hosting Rare Whiskey Dinner Cheffed By Josh Black

jwby Steven Doyle

JW Tate sends word that he is hosting the a five-course dinner paired with a selection of five whiskeys. Josh Black  formerly of Stephan Pyles be preparing the special dinner to pair with a selection of extremely rare whiskeys spanning a wide range of geographical styles. Each whiskey has been carefully selected to act in concert with Josh’s inventive dishes.This dinner is the second in an on‐going series of Tate’s pairing dinners featuring some of our favorite chefs from around Dallas as well as seasonally appropriate spirits and cocktails.  Continue reading


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Garrison Brothers Distillery Pairs Up With Hibiscus

DSC06147by Steven Doyle

Dan Garrison set out to make what he and many others would consider some of the finest bourbon available in the country, certainly within the Texas borders.  Garrison Brothers started out making his whiskey back in 2005 and made many road trips back and forth to Kentucky to learn from the masters. Today  what we experience from sipping his product is nothing short of ethereal.   Continue reading

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Filed under chefs, Steven Doyle, Whiskey